Welcome Remarks – Kicking off the 7th edition of the Cultured Meat Symposium

Sept 12th at 10:30 AM

Alex Shirazi | Cultured Meat Symposium

Alex Shirazi is an author, product designer and startup advisor with a background in retail analytics, brand marketing, and user experience design. Alex is the co-founder of Balletic Foods, a fermentation-based alternative protein startup in California. Alex co-organizes the Cultured Meat Symposium and hosts the Cultured Meat and Future Food Show – a podcast dedicated to spreading the word about cellular agriculture technology. Alex studied brand design at the University of Illinois at Urbana-Champaign. Alex is the co-author of “Where do hot dogs come from? A Children’s Book About Cellular Agriculture”.

Anita Broellochs | Balletic Foods

Anita Broellochs is a mission-driven food tech entrepreneur from Germany. With a background in life sciences and bioprocess engineering, she is passionate about using cutting-edge technologies to feed the world.  Anita is the founder of Balletic, a food tech company based in Davis, CA working on animal-free meat protein ingredients that outperform other proteins in terms of their nutritional profile and digestibility. Previously Anita has co-founded the SVCMS group which hosts a podcast on Cultured Meat and Future Food and organizes events and conferences, including the largest conference on cultured meat, the Cultured Meat Symposium in San Francisco.

Panel – Fostering Inclusivity: Collaboration Across the Food Ecosystem

Sept 12th at 11:00 AM

An analysis of how cultured meat can be integrated into existing agricultural systems, addressing the roles of traditional farmers, creating new economic opportunities, and ensuring a smooth transition for rural communities.

Moderator: Larissa Zimberoff | Journalist and Author

Larissa Zimberoff is a freelance journalist and author covering the intersection of food, technology, and business. Her book, “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” is out now from Abrams Press. She is a frequent contributor to Bloomberg, and her work has also appeared in the New York Times, Wall Street Journal, Wired, Time and more. She lives in the San Francisco Bay Area and when she’s not eating she’s planning her next meal.

Patricia Bubner | Orbillion Bio

Patricia Bubner is a PhD scientist and engineer focused on commercializing cultivated beef. She is the co-founder and CEO of Orbillion Bio, Inc. with the mission to make sustainable, nutritious, and flavorful cultivated meat at price parity.

Patricia holds an MSc in Technical Chemistry and a PhD in Biotechnology from Graz University of Technology in Austria, and she conducted her postdoctoral research at the Energy Biosciences Institute at UC Berkeley. During that time, she also pursued her conviction of a more sustainable food system as a co-founder of the agriculture and food systems initiative, The Millet Project.

Prior to Orbillion, Patricia advised several technology companies and led the Analytics and QC teams at biopharma startups. During her time with the Bioprocess Science team at Boehringer Ingelheim, she built and led a team dedicated to scaling bioprocess development for mammalian cells — the very systems required to commercialize cultivated meat.

Orbillion has developed a game-changing algorithm for the scale-up of cultivated meat that makes commercializing low-cost cultivated beef possible.

Orbillion has raised $15M and is backed by The Venture Collective, Y Combinator, At One Ventures, Venture Souq, and Metaplanet among others.

Elvedin Ramani | Holac Maschinenbau GmbH

Elvedin Ramani is a Product and Project Manager at holac Maschinenbau GmbH, specializing in alternative proteins. With a Master’s in Mechanical Engineering from KIT, he has a strong background in product development and innovative solutions. He has led projects from concept to production, focusing on plant-based machinery. Elvedin’s expertise includes CAD, simulations, team leadership, and project management, driving innovation in food technology. His passion for creating cutting-edge solutions in the alternative protein sector defines his professional journey.

Kara E. Leong | Integrative Center for Alternative Meat & Protein (iCAMP)

Kara E. Leong is the Executive Director of the Integrative Center for Alternative Meat and Protein (iCAMP). The Center is a partnership between UC Davis, UCLA, USDA, The Culinary Institute of America, UMBC, and Solano Community College.  iCAMP’s mission is to leverage our strengths in biotechnology, agriculture, food & fermentation science, and bioprocessing to accelerate the commercialization of sustainable alternative proteins to fulfill the global need predicted by 2050.

This academic center of excellence consists of +50 cross-disciplinary scientists, engineers, entrepreneurs, and educators with expertise in platform technologies and translational research approaches enabling the development of plant, fungal and cell-based meats and proteins for use in sustainable food systems.  Our work also spans education & workforce training, consumer and sensory science, food safety, regulation and policy, culinary development, public outreach, and entrepreneurial development.

Leong has degrees in molecular genetics & cell biology, environmental design, a Master’s in fermentation science, and a professional certification in fundraising from UC Davis.  She has over 20 years of experience in the biotech industry, business and academic program management, industry relations & strategic partnerships, corporate & philanthropic fundraising, environmental and biological scientific research, and food & wine product innovation.

Joe Morris | Morris Grassfed
Joe Morris, with his wife Julie, has owned and operated Morris Grassfed Beef since 1991 when Joe took over the management of his grandparent’s 200-acre ranch near San Juan Bautista, just south of San Jose, California. Today, they lease an additional 7,000 acres and run 250 cows to serve their grassfed beef direct marketing business, as well as approximately 1,800 stockers.

Joe comes from a lineage of ranchers stretching back five generations,vthe most recent of which was his grandfather who ranched into the 1980s. He is deeply influenced by the vaquero tradition that grew out of two complimentary influences — thevindigenous skills of Native North Americans in using animals to take care of the land and the horsemanship of the Spanish settlers in California. The tradition emphasizes caring equally for the well being of the land, the animals and the people, recognizing their interdependence and its potential to produce beauty. Together, they operate Morris Grassfed Beef, California’s premiere direct marketed grassfed beef company with customers throughout the state.

Fireside Chat – Updates 2018 to 2024 

Sept 12th at 1:30 PM

Paul Shapiro | The Better Meat Co.

Paul Shapiro is the CEO of The Better Meat Co., the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, a five-time TEDx speaker, and the host of the Business for Good Podcast. In 2023, he was named the Most Admired CEO by the Sacramento Business Journal.

Mike Wolf | The Spoon

Mike brings people together who want to rethink our food system. He also helps others tell their story about their food innovation journey. He does this through their in-person events (Smart Kitchen Summit, Food AI Summit, CES Food Tech Conference), our website (The Spoon), and their podcasts and videos. As an advisor, he also helps industry leaders understand complex and fast-changing environments and helps them build strategies to prepare for the future. 

Presentation – Presentation: U.S. Food Tech Regulatory Updates

Sept 12th at 2:00 PM

As more cultivated meat companies near commercialization, this session is designed to provide timely insight into recent and evolving developments at both the FDA and USDA, including anticipated regulatory updates relevant to the cultivated meat sector.  We will cover FDA’s Cell Culture Consultation pathway, along with USDA regulatory obligations focused on FSIS and APHIS oversight.  

Brian Sylvester |  Perkins Coie

Brian P. Sylvester is a leading authority on U.S. food tech regulation.  A partner at global law firm Perkins Coie, Brian has received numerous awards for his legal acumen and the high caliber of his business-centric legal counsel.  For example, Chambers USA ranks Brian as one of the leading food regulatory lawyers in the United States, reporting that Brian “is widely noted as an expert in regulatory issues relating to novel food technologies, with significant experience advising on USDA and FDA regulations” and that he “is great to work with, super responsive and has great industry knowledge.” In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. Brian draws on his tenure as a former regulator at USDA to counsel clients on strategic considerations around engagement with and advocacy before USDA and FDA on numerous complex issues, including those of first impression. He is a prolific author and frequent speaker at industry-leading events in the United States, the European Union, China, Israel, and other parts of the world. He is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications.

Presentation: Rethinking Bioreactor Design: Investigating the Potential of Rapid Prototyping, Packed-Bed, and Scale-Out Solutions 

Sept 12th at 2:30 PM

In the rapidly evolving field of cellular agriculture, bioreactor design has traditionally adhered to suspension and scale-up methodologies. However, as the demand for more flexible, efficient, and cost-effective solutions increases, there is a growing need to explore unconventional approaches. This session investigates the potential of integrating rapid prototyping techniques, packed-bed reactor designs, and scale-out strategies as innovative alternatives.

By leveraging the speed and adaptability of rapid prototyping, we aim to accelerate the iterative process of bioreactor design, enabling faster optimization and customization. The packed-bed configuration supports adherent cell growth, applicable to various cell types without sacrificing productivity. Scale-out solutions offer production scalability, maintaining system robustness while mitigating the economic risks of large-scale operations.

This comprehensive analysis challenges prevailing assumptions in bioreactor design and proposes new pathways that complement mainstream approaches.

Masanobu Kowaka, IntegriCulture Inc. / Hamano Products.Co., Ltd

Masanobu Kowaka has extensive expertise in Mechanical Engineering and Manufacturing. Currently, he is leading pioneering research in the development of innovative bioreactors for cultivated meat, a project in collaboration with Integriculture and Hamano since 2020. With a background in supporting startup programs and significant experience in developing hardware products from planning to design and manufacturing, Masanobu brings a unique blend of technical knowledge and entrepreneurial spirit to the field of cellular agriculture.

One of Masanobu’s notable achievements includes achieving high cell density in a next-generation bioreactor. He has been at the forefront of integrating advanced mechanical engineering principles with biotechnological innovations. The joint R&D initiative with Integriculture and Hamano aims to revolutionize the production of cultivated meat, addressing critical challenges in scalability, cost-efficiency, and environmental impact.

Throughout his career, Masanobu has successfully navigated conflicts arising from diverse backgrounds and values, bridging gaps in business-engineering and engineering-biology fields. In his current role, he focuses on developing bioprocesses and bioreactors to expedite the implementation of cultivated meat in Japan, with the goal of spreading this sustainable technology worldwide.

Panel – Building a Sustainable Food System

Sept 12th at 3:30 PM

A conversation focused on the environmental benefits of cultured meat, emphasizing its potential to reduce carbon footprints, conserve water, and promote sustainable agriculture practices.

Moderator: Erin Kim | Erin Kim Consulting

Erin Kim, JD is Principal Owner of Erin Kim Consulting, which provides strategic intelligence and operational support to founders, investors, and startup teams commercializing emerging technologies for industries spanning biotechnology and the life sciences, food and beverage, beauty, and more. A veteran of the biotech industry, Erin was an early team member at Geltor and New Harvest, where she played key roles in establishing cellular agriculture, and the commercialization of the first animal-free, biodesigned ingredients for the global beauty and personal care, and food and nutrition markets. She is a highly sought after speaker and subject matter expert on commercial, marketing, and communications strategy for innovative products and technologies, and has provided insights for the Wall Street Journal, SynBioBeta, Beauty Independent, ZINE, EAT Forum, the Ellen MacArthur Foundation, and investment firms around the world. Erin holds a Juris Doctor from the University of Alberta, and a Bachelor of Arts from the University of British Columbia.

Dr. Vítor Espírito Santo | Hoxton Farms

Vitor Espirito Santo is an experienced leader in the biotechnology and food sector, having been of the founding members and the Senior Director of Cellular Agriculture at GOOD Meat, a company that is developing cultured meat products, where he was responsible for the first cultivated meat regulatory approval in Singapore and the US. Vitor now heads the cell biology R&D program at Hoxton Farms, a leading animal cultivated fat company based in London. Vitor holds a PhD in Stem Cells, Regenerative Medicine and Tissue Engineering and is passionate about applying animal cell culture technology to create sustainable food solutions.

Vidar van der Meijden | Prolific Machines

Vidar is the Head of Product at Prolific Machines. Prolific harnesses light to produce everyday essentials more efficiently — from food and lifesaving drugs to novel biosolutions. 

After earning his Master of Science in Applied Physics from Delft University of Technology in the Netherlands in 2014, Vidar joined the German incubator Rocket Internet in Yangon, Myanmar, where he played a key role in launching shop.com.mm—now the country’s largest online marketplace.

Realizing that FMCG did not satisfy his engineering mind, Vidar returned to the Netherlands in 2015 and joined ASML, the world leader in lithography equipment for semiconductor manufacturing—often referred to as “your favorite tech company’s favorite tech company.” At ASML, he successfully led several technical, multidisciplinary projects with Samsung Electronics, focusing on application qualification and co-development for the latest generation of memory chip manufacturing. After transitioning to Product Management, he spearheaded the development of new market segments in machine-learning-supported optical metrology, working with customers like TSMC, Intel, and YMTC.

Both in his work and as an avid cyclist, mountaineer, and dancer, he is regularly reminded of the two key things that matter most to him: reducing the rate of change our natural world is experiencing and fostering strong human connections.

Megumi Avigail Yoshitomi | Japan Association for Cellular Agriculture

Megumi Avigail Yoshitomi is the Representative Director of the Japan Association for Cellular Agriculture (JACA). JACA is an industrial group based in Japan, to focus on policy-making to make food products produced by cellular-agriculture technology sellable in Japan. JACA has 50+ membership companies and academia, mainly domestic food and industrial majors, but also includes overseas players. JACA communicates with Ministries, politicians, existing meat industry players, consumer organizations, and various business operators who are interested in this area. JACA is the administrator of the “Cellular Agriculture Working Team” under the Food-tech Public-Private Council, hosted by the Ministry of Agriculture, Forestry, and Fisheries. Megumi is one of the advisory boards for the Ministry of Economy, Trade and Industry’s strategy to promote the biotechnology industry in Japan. Megumi is awarded Forbes Japan 30 Under 30 in 2020.

Vanessa Small PhD | Alcheme Bio
Vanessa Small is the Founder and CEO of Alcheme Bio, a pioneering biotechnology startup revolutionizing the optimization of flavor and nutrition in cultured products. With a rich background in Biochemistry, Vanessa served as Head of Biologics at Cue Health, where she played a pivotal role in the company’s journey to its IPO in 2021. Her extensive experience includes key scientific roles and senior management positions at esteemed companies such as Pfizer and Alere Health (now Abbott). Over her 20-year career, Vanessa has emerged as a respected thought leader and technical expert in bioengineering and product development. Beyond her role at Alcheme Bio, Vanessa extends her expertise by advising multiple VC groups and serving on multiple private boards, providing strategic guidance to early-mid stage startups and nonprofits alike.

Fireside Chat – VC Perspective

Sept 12th at 4:30 PM

Alex Davisson | Plug and Play

Alex leads several industry verticals at Plug and Play including Sustainability, FoodTech, New Materials, and AgTech. His team primarily invests in strong founding teams working on DeepTech solutions that positively impact the climate. In addition to this work Alex supports the open innovation teams of Fortune 1000 clients, assisting them in identifying high potential startups to collaborate with on their innovation challenges. Alex is formally trained as a chemical engineer, with a background in R&D process engineering in the food manufacturing industry.

Steve Simitzis | Solvable Syndicate

Founder, operator, and angel supporting startups at the intersection of food and technology that are making a positive impact on the health of people and planet. At Solvable Syndicate, we invest in early stage startups (Seed and Series A) in FoodTech. Our mission is to accelerate transformation of the food system to solve global challenges in climate change, deforestation, animal welfare, and human rights. I also support startups, accelerators, and other innovators as an advisor and fractional executive, helping with challenges in growth, strategy, technology, and data.

Panel – Building Momentum: Growth Challenges and Opportunities

Sept 13th at 11:00 AM

An examination of the current market trends, technological advancements, and strategic partnerships driving the expansion of the cultured meat industry, highlighting opportunities and challenges in scaling production.

Moderator: Dr Bianca Le | Mission Barns

Dr. Bianca Lê is a cell biologist, science communicator, and leader in the cultivated industry and research field. She is the Head of Special Projects and External Affairs at Mission Barns, a food company based in San Francisco with a mission to cultivate meat for a more sustainable and abundant food system. At Mission Barns, Bianca leads collaboration across the technology departments, facilitates external partnerships, and supports innovation and development of proprietary technologies. She also serves as a key member of the company’s regulatory team and plays an important role in communicating the science of cultivated meat to business partners.

Brittany Sambol | Wildtype

Brittany is the VP of Operations at Wildtype, responsible for leading the scale-up of the 

company’s operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer in large-scale resins manufacturing, and then spent over 12 years directly leading manufacturing operations in the CPG industry.

Craig Forrest | Better Foods

Craig Forrest has been in the Natural Foods world for 30 years. He first whipped up tofu and sold it as a cream cheese, alternative in the early 90s, which launched his company Edible Forrest which he later sold. He then was with Amy’s Kitchen (largest organic frozen foods company) and helped lead their sales from $40-$600 mil in over a decade. 

Former equity founder, Sweet Earth and Vice President  he led the due diligence and later acquisition of Nestlé in just over five years from inception. Craig has been involved with many brands over the years…

Craig developed the frozen foods brand Eathos and sold to Target. Currently he sits on the board for Wholesome Crave (chef inspired soup company that contributes a percentage of their sales to food insecurity) and is Vice President for Better Foods. Craig is also a published author, and his book is titled Joyride. He lives in Santa Cruz CA with his wife, teenage daughter, and golden retriever.

Amy Chen | UPSIDE Foods

Amy Chen is the Chief Operating Officer of UPSIDE Foods, the world’s leading cultivated meat company, which is focused on growing delicious meat directly from real animal cells. As COO, Amy leads the brand’s global strategy and commercial functions. She’s also helping scale the company’s technology and culture as it enters this next phase, following obtaining regulatory approval to sell its cultivated chicken in the US. Prior to joining UPSIDE Foods, Amy was Senior Vice President for PepsiCo Beverages North America. She previously served as the Chief Marketing Officer for PepsiCo Snacks in the Greater China Region, in addition to other sales, operations, strategy and innovation roles. She has an M.B.A. and a J.D. from Stanford University and an undergraduate degree in chemistry from Harvard.

Presentation – Provenance and Traceability Adapted for Cultured Meat

Sept 13th at 1:00 PM

As the cultured meat industry emerges as a revolutionary force in the global food landscape, establishing robust standards for traceability is imperative to ensure safety, quality, and consumer trust. This presentation will explore the critical need for developing and adopting traceability standards within this nascent industry by drawing parallels with the traditional food supply chain, where stringent regulations and traceability measures have been pivotal in safeguarding food from farm to table.

The presentation will begin by examining the existing regulatory frameworks that govern food traceability, highlighting the historical evolution of these standards and their role in preventing foodborne illnesses, ensuring product integrity, and maintaining consumer confidence. It will then assess the current state of traceability within the cultured meat sector, identifying gaps and vulnerabilities that could compromise the safety and efficacy of these innovative products.

Key responsibilities within the cultured meat value chain will be discussed, emphasizing the need for industry stakeholders to proactively adopt traceability measures that address the unique challenges posed by lab-grown proteins. These challenges include the complexity of production processes, the integration of novel technologies, and the management of raw materials that differ significantly from conventional livestock.

Finally, the presentation will propose a comprehensive framework for implementing traceability standards in the cultured meat industry. This framework will include a checklist of best practices, regulatory considerations, and technological solutions designed to ensure seamless traceability from production to consumption. By addressing these critical aspects, the presentation aims to guide industry leaders in establishing a robust and reliable traceability system that will foster consumer trust, meet regulatory requirements, and ultimately contribute to the sustainable growth of the cultured meat industry.

Chris Monchinski, InflexionPoint LLC

Chris Monchinski is CTO at InflexionPoint.  Chris is responsible for supporting strategy, partnerships, client engagement and the development Nexilis an integrated platform for Life Sciences Digital Transformation.  Chris consults with key client InflexionPoint accounts to enable InflexionPoint clients to achieve their goals in all phases of digital transformation.  Chris is current chair of the ISA 95 committee on Enterprise-to-Control System Integration and convenor of the IEC/ISO JWG5 which maintains the IEC-62264 standards series. Chris is an active member of MESA as the current chair of the MESA Knowledge Management Committee. He has also served as past Vice President of the ISA Standards and Practices board (2019-20).  He is a frequent speaker at industry events, having presented at conferences hosted by MESA, ISA, ISPE, etc. Chris holds a BS Electrical Engineering and an MS Computer Science.

Presentation – “Supply Chain as a Product” – Building a supply chain, accumulating best practices, and funding fundamental research, (while speaking with investors)

Sept 13th at 1:30 PM

To get cellular agriculture to work, the supply chain must be built. While it is almost necessary to leverage on the capabilities of suppliers, startups often have to negotiate on uneven grounds. In addition, in light of the technical and commercial challenges of cellular agriculture, convincing the upper management often becomes a hard sell in corporate circumstances. The session covers how IntegriCulture Inc. built the supply chain and made it accessible (Ocatté Base) to downstream players interested in joining cellular agriculture.

Dr. Yuki Hanyu | IntegriCulture Inc.

Yuki Hanyu got his Ph.D from Oxford University on 2010. In 2014, he founded “Shojinmeat Project”, the world’s first citizen science community for cell-based meat and cellular agriculture in Japan. Based on the low-cost cell culture technology developed there, he founded Integriculture Inc. in 2015 to commercialize cell-cultured meat. The company develops a B2B infrastructure that enables large and small entities of the food, cosmetics and materials sectors for cellular agriculture, by providing them necessary hardwares, cells, cell-cultured serum, food-grade basal medium and other related services.

Presentation – Illuminating a Brighter Alternative Protein Future

Sept 13th at 2:00 PM

As the alternative protein landscape continues to grow and evolve, how can novel technologies be used to address existing scalability, cost, and product quality challenges? Learn about the burgeoning field of optogenetics and how optogenetic tools are being applied across diverse alternative protein applications to unlock major solutions for the industry at-large. Prolific Machines CTO, Max Huisman, PhD, will discuss how this technology works, provide insights around where it is heading, and address questions companies might have when considering this new technology.

Max Huisman, PhD | Prolific Machines

Max Huisman is Co-Founder and CTO of Prolific Machines, the biotechnology innovator using light to unlock unprecedented cellular control. Prolific harnesses light to produce everyday essentials more efficiently — from food and lifesaving drugs to novel biosolutions. 

Prior to co-founding Prolific Machines, Max worked as a PostDoc at the RNA Therapeutics Institute at the University of Massachusetts Medical School. He had previously completed his PhD in Biomedical Sciences there, during which time he conceived, designed, and built various novel devices – among which the world’s first cryogenic super-resolution fluorescence microscope. Max speaks five languages, has co-authored 10+ academic publications, and holds several patents.

Max received his Master’s and Bachelor’s degrees in Applied Physics from the University of Delft.

Presentation – Making Cultivated Meat Happen: New Strategies For Getting To Market

Sept 13th at 2:30 PM

Joshua Errett | Friends & Family Pet Food Company

Joshua has been an innovator in alternative proteins in pet food for 10 years. His brand was the first plant-based brand in Petco and Chewy, he started three venture-backed cultivated meat companies including the first cultivated meat pet food company in 2016, and he released the first vegan cat treat in 2022. He sold his last brand in 2023. He is now working on new models for getting cultivated meat into the hands of consumers.

Live Podcast – Considerations for a Manufacturing Facility

Sept 13th at 3:30 PM

David Ziskind | Mach Global Advisors

David serves as managing partner for Mach Global Advisors.  A strategic industry leader in the food manufacturing sector, he has a client-focused and solutions-oriented approach that centers on manufacturing scale-up, risk management, and strategic planning.  With decades of engineering, project management, construction, and leadership expertise, he is focused on food and beverage, bioindustrial, and broader manufacturing clients solve their capital projects challenges.  David is passionate about the future of food, and is sought out for precision fermentation, cultivated meat, other food tech, food innovation, and alternative protein manufacturing solutions, in additional to traditional food and beverage technology. His experience spans a wide variety of design-build and EPC projects, with clients ranging from startups to Fortune 500 companies.

Alex Shirazi | Cultured Meat Symposium

Alex Shirazi is an author, product designer and startup advisor with a background in retail analytics, brand marketing, and user experience design. Alex is the co-founder of Balletic Foods, a fermentation-based alternative protein startup in California. Alex co-organizes the Cultured Meat Symposium and hosts the Cultured Meat and Future Food Show – a podcast dedicated to spreading the word about cellular agriculture technology. Alex studied brand design at the University of Illinois at Urbana-Champaign. Alex is the co-author of “Where do hot dogs come from? A Children’s Book About Cellular Agriculture”.

Fireside Chat – Cultivating Change: Innovations and Collaborations in Cultured Meat

Sept 13th at 4:00 PM

Nicky Quinn | Aleph Farms

“Nicky Quinn, a purpose-driven marketing professional with over 15 years of diverse industry expertise, is the Vice President of Marketing at Aleph Farms. Formerly, Nicky led Spring Design Partners, a NYC-based award-winning creative agency, collaborating with renowned clients including Four Seasons, VOSS, Nestle, and Mondelez.

With a passion for sustainability and a keen eye for emerging trends, Nicky contributed to brands like vegan food pioneer One Lucky Duck and specialty coffee retailer Brooklyn Roasting Company. She also held investor relations roles at top asset managers, honing her understanding of market dynamics. This experience enriches her skill in crafting compelling marketing strategies that resonate with both investors and consumers.

Nicky’s multifaceted background positions her as a dynamic leader who bridges innovation and market insights to steer Aleph Farms toward a successful and sustainable future.”

Dr. Khyati Shah | MilliporeSigma

Khyati is a self-motivated Leader with passion to empower people and collaborate to drive change.  Curious and driven molecular biologist professional combining scientific expertise, business insights, and strong interpersonal skills with a proven track record of delivering results. She has a strong desire to learn and implement innovative ways to make our food and beverages safe.

Dr. Frederic Berkermann | MilliporeSigma

As a dynamic professional with over 13 years of experience at Merck Group, he has consistently driven innovation and commercial success across diverse roles. His journey has been marked by transformative roles in projects that have reshaped industries and generated substantial revenue streams.

Throughout his career, he has embraced value generation as the driving force behind his work, consistently delivering tangible results and revenue growth.